Oaty black bean burgers
- 1 15oz can black beans
- 1 cup rolled oats, divided
- 1/3 cup sunflower seeds
- 1 tbsp flax
- 1 medium carrot
- 1/2 red bell pepper
- 1/2 small red onion
- 2-3 garlic cloves
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tbsp each oregano and cilantro
- 1 tsp cayenne
- S&P, to taste
- Pulse 1/2 cup oats in a food processor until a flour-like consistency is reached. Put in bowl and set aside.
- Add all vegetables to the processor and pulse until they're finely chopped.
- Add black beans and oat flour. Pulse until desired consistency is reached.
- Dump into bowl. Add flax. Slowly add remaining 1/2 cup whole rolled oats until the mixture is dry enough for your liking.
- Use a 1/3 cup scoop to divide patties. Shape into equal sized patties and place on a great baking sheet.
- Pop the baking sheet in the fridge and chill for at least an hour.
- Put a lightly greased piece of aluminum foil on the grill.
- Cook the burger for 3 minutes on each side.
- Remove foil. Cook for 4-5 more minutes on each side or until pretty grill marks form and burger is nice and firm. If you're melting cheese, do it a couple minutes before the burgers are done.
- Top with desired toppings and enjoy! Note: CHEDDAR DAIYA IS AMAZING.
You can also bake at 375 for 8 minutes on each side, or pan fry for the same amount of time on the grill.
Patties before they went in the fridge.
I had absolutely no problem putting this all in my mouth.
These were so good. They were beautifully spiced and held up nicely on the grill. The only thing I'd change is the toppings - I used too many and I think they overpowered the burger. Next time I want to savor the delicious smokey flavor of the burger and the perfect cheddar taste of the Daiya. Totally keeping the grilled onions though. There's something really awesome about outdoor grilling and eating in Florida. Lovebugs and red ants crawling up your legs while sitting beneath isn't that awesome something, however.